Asian soup is one of Antje’s alltime favorites. I know, lobster is a bit pricy. Well, this was a good year for Maine lobster and prices are down a bit, but still, shrimps are cheaper and also do the job here. I especially like the combination of kohlrabi, coconut milk and chili. That alone is a side dish for me, i.e. with grilled fish or chicken

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Bjørn Again! Asian lobster soup

This is a very simple recipe and prepared in less than 30min! But you can be creative and use other ingredients; i.e. more traditional, like rice noodles, lemongras, eggplant and thai basil.


  • Kohlrabi -
  • Broccoli -
  • Garlic - 1 clove garlic, minced
  • Onion - 1 onion
  • Cilantro - 1 bunch cilantro
  • Tomatoes - 3 tomatoes
  • Coconut milk - 1 can coconut milk
  • Lobster - 1 lb precooked lobster
  • Salt and Pepper, Oil, Chili, Ginger, Lime -


  1. Before you start, prepare the rice stick puffs. You just need to fry them in hot vegetable oil. They puff in a split second!Cautious with the hot oil. Heat up oil in a pot. Take one rice stick first. It should puff immediately. Then, try a handful. Put the puffed rice sticks on a paper towl till soup is finished.
  2. Slice kohlrabi and onion in short sticks, mince the garlic
  3. Wash and clean the broccoli, dice the tomatoes
  4. Glace in a pot the onions and garlic in little hot oil
  5. Add the kohlrabi, diced ginger, salt, pepper, red chili flakes and the coconut milk
  6. Cook until kohlrabi gets a bit soft (10min)
  7. Add the tomatos and cook 5 more minutes (check, if you need more salt)
  8. Pull the meat from the precooked lobster and marinate in lime juice
  9. Add broccoli to the soup, cook for 3 minutes (check, if you need more salt)
  10. Turn the heat off and add the lobster
  11. Garnish the soup with lots of cilantro and puffed rice sticks. Enjoy!
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